Rainbow Rice Paper Rolls

Introducing Ellie Bullen, author and vegan-presenter of ElsasWholesomeLife. Rapunzel's fairytale intermixes characters from other storylines, including the three fairies of Snow White - and Ellie is our radiant Muse of Nutrition. Sharing many of our favorite recipes from ElsasWholesomeLife.


Rainbow Rice Paper Rolls

Serves 2, makes 8



Rice Paper Rolls

  • 8 vietnamese rice papers (see your asian supermarket)

  • 1 carrot (shredded with a julienne peeler)

  • 1 cup red cabbage (shredded finely)

  • 1 cup wombok (shredded finely)

  • 1 cucumber (cut into long thin sticks)

  • 2 spring onions (finely sliced)

  • 1/2 red capsicum (sliced thinly)

  • handful of snow peas (sliced thinly)

  • 1 mango cheek

  • 1 cup firm organic tofu (thinly sliced) optional: lightly fry the tofu in sesame oil before adding to rice paper rolls.

  • 1 avocado (thinly sliced)

  • 1 tsp sesame seeds


Step 1. Wet the rice paper under cool water

Step 2. Place on a clean flat bench top (or chopping board)

Step 3. Add approximately 1/2 cup sized piles of mixed sliced raw veggies to the centre of the rice paper

Step 4. Fold the sides over then roll the rest to make a neat roll.

Step 5. Repeat for remaining ingredients.

Dipping Sauce


Step 1. Add all ingredients to a jar, seal and shake well.

Step 2. Pour into a serving dish

Step 3. Slice your rice paper rolls into bite sized pieces, serve with the dipping sauce.

Find Ellie's cookbooks here. Each one filled with plenty of plant based recipes just like this one.